Seriously. Who says salad has to be chilled? I say heat it up. Salad greens that have seen some fire take on a whole new flavor profile: Bitter edges get rounded out, nuttiness is amplified and chlorophyllic notes deepen. Try it, you’ll see.

The key is to warm it, barely wilt it, and not cook it. Also, choose the right kind of lettuce: Save the iceberg for tacos – select the more flavorful stuff here. Best of all: Grow your own.

Here’s a simple recipe for a mixed-leaf salad that’s best served warm.